We’re headed into the fourth week of the school year, and I still haven’t gotten my after school routine down. Seriously, it’s bedtime when it used to be dinnertime, so I’ve been finding myself scrambling for a quick dinner far more than I’d like. These Southwest Grain Stuffed Peppers, however, are totally worth the extra cooking time.
The secret to these beauties is Suddenly Grain Salad Southwest! It cooks with the quickness, just pop the bag in boiling water and voila! The dressing has a delicious spicy kick, which makes these stuffed peppers extra yummy.
And wouldn’t you know it, the kids went absolutely nuts for these stuffed peppers. I topped them with some queso fresco and cilantro and they gobbled them right up. Parenting win, I think! Plus, it makes a great vegetarian option, so double plus bonus! Woo!
If you’re looking for a different flavor profile, you can grab the Harvest, or Tuscan variety for some fun stuffed peppers.
- 1 Box Suddenly Grain Salad Southwest
- 1 Tbsp Olive Oil
- 1 Tbsp Water
- 1 Tomato diced
- 4 Bell Peppers tops cut off and seeds removed
- 3/4 C Queso Fresco
- Handful Fresh Cilantro roughly chopped
- Preheat oven to 400 degrees. Fill a 3-quart saucepan just over half full with water and bring to a boil. Add the Suddenly Grain Salad bag to the water and allow to boil for 10-12 minutes, flipping the bag over halfway through.
- While the grains are cooking, add the dressing seasoning, oil, and water, to a medium-sized bowl and whisk to combine. Set aside.
- Drain the bag of grains in a colander, then rinse the grains thoroughly with warm water. Add the grains to the bowl with the dressing, and toss the diced tomatoes in as well. Gently stir to coat the whole mixture with the dressing.
- Stuff each bell pepper with the mixture to the top, then place in a large pot, cover, and bake for 40 minutes. Remove the cover and allow to bake for an additional 5 minutes. Remove from oven.
- Top each stuffed pepper with queso fresco and cilantro and serve immediately.